VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Abgoosht
The classic Persian lamb, chickpea and bean stew cooked slowly in a clay dizi pot with dried limes and potato. It is eaten in two courses: the fragrant broth poured over torn flatbread, then the meat and pulses pounded to a paste and eaten with bread, herbs and raw onion.
Instructions
- The night before, put 40 g dried chickpeas and 20 g dried white beans in a bowl, cover with cold water by 5 cm and leave to soak overnight. Drain and rinse before cooking.
- Pierce 2 dried limes three or four times each with a skewer so they release their sourness into the broth without bursting, and soak them in warm water for 10 minutes to soften.
- Warm 1 tsp vegetable oil in a heavy pot or clay dizi over medium heat. Add 1 roughly chopped small onion and fry 4 minutes until golden at the edges, then add 150 g bone-in lamb and brown on all sides for about 6 minutes. Stir in 0.5 tsp ground turmeric and let it toast for 30 seconds.
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821kcal
62gprotein
119gcarbs
17gfat
24gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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